Harissa Red Lentil Patties with Herbed Yogurt Sauce

Course: Entrees
Difficulty: Moderate
Pulse Type: Lentils
Specialty Diet: Gluten Free, Vegetarian
Occasion: 4th of July, Canada Day, Memorial Day
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4



  • 1 cup lentils, red cooked
  • 1 tbsp harissa paste
  • 1 tbsp tahini
  • 2 tbsp ground flax (flour or breadcrumbs would work)
  • 2 carrot shredded
  • 1/2 onion red; diced
  • 2 cloves garlic (1 tsp minced garlic)
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/2 lemon juiced
  • 1 eggs (or flax egg if vegan)
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 1/4 cup cilantro chopped
  • salt pink; to taste
  • pepper to taste

Herbed Yogurt Sauce

  • 1/2 cup yogurt Greek
  • 1 clove garlic (1/2 tsp. minced garlic)
  • 1/2 lemon juiced
  • 2 tbsp cilantro chopped
  • 1 tbsp dill chopped


  1. Cook the dried lentils according to the package. Set them aside to cool completely.
  2. To a bowl, combine all ingredients for the patties with the cooked red lentils. NOTE: you may need to add more flaxseed/or flour as needed. Make patties out of the mixture.
  3. Heat a cast iron skillet with coconut oil and cook the patties for 4-5 minutes each side. May cover with a lid while cooking.
  4. Meanwhile, mix all Herbed Yogurt ingredients together in a bowl.
  5. Remove patties from the skillet and let them cool for a few minutes. Serve on a bun with the Herbed Yogurt Sauce. Enjoy!